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Finishing in a Roccbox?

brandon.balin

Hello all,

I know they have been pushing the Cue as a easy way to finish our Joule delectables

, but I was wondering if anyone has the best temp and times finishing in a Roccbox oven. Is it really just a minute or 2 at over 900F. Or a couple minutes at a lower temp.

From beef short ribs to lobster, pork chicken. Since it's already cooked Sous Vide is that high temp too high?

Many thanks in advance to the Brain trust.

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Comments

FrankM_3301

Finishing is not really about temp and time, but simply about crust formation without over cooking. While it is possible to sear at too high a heat, I believe it is much higher than what your oven might produce.

More importantly for me, can you share your experience cooking pizza in the Roccbox? How are your results?

Stephanie_Hamilton_470960

That thing is bad ass!! Let us know how it all turns out.

brandon.balin

Hi Frank

There is a bit of a learning curve but I'm getting there

As for the oven, it comes with both a wood burner and a burner to hook up to a propane tank. The propane burner was missing a knob but they sent it right away. I started with the wood burner, I was looking for the reccomended Kiln dried Hard wood kindling and what I found at a Home Depot and thought would work (Alder Wood) didn't. It is a softer wood and the oven took a while to get to temp but the fire wasn't hot enough and by the time J was at temp The burner was filled with carbon bits of wood, had it been hot enough it would have been white ash. While researching wood the knob came and I experimented with propane, and wow What a difference, that was the photo I took. In 15 min it got to temperature and the surface ranged between 900- Hi with an IR Thermometer that was slightly off in accuracy (getting a new one). I used in both situations the life changing pizza dough recipe. The dough is great

The first batch I didn't have the time to let it rest 24 hours (it's really important to do that). Also I need to make my dough balls a bit bigger. With the propane I was able to cook a pizza in the 90 sec. the person who cot the pizza said it tasted great. It comes with a wonderful pizza peel, but to rotate you have to pull the pizza out rotate and put it back in. I purchased a fancy rotating peel from Italy but can't handle it so well yet so I did loose a pizza that got pushed to far back into the oven and it ignited.

Cleanup isn't so bad since it's so hot all the sauce and mess vaporized.

I did find some almond wood which I will try with the wood burner, that should get to as high temps as the propane.

I have to say my current opinion is this Oven is a great buy.

This is the fancy roto peel I need more practice with

brandon.balin

Will do

I want to do some beef short ribs

pd3ski_278514

What’s the max pizza size you’re getting in and out easily?

FrankM_3301

Thanks for the info, as pd3ski asks below, I am also interested in understanding the size a bit better. The picture of your pizza is quite small (slightly larger than your hand?)...how large can you go in the oven?

brandon.balin

If done properly you can get a 12inch pizza

My issues were that the dough portions I did wer 200 grams, I should have done 230 or 260

I also didn't let the dough rest correctly so it was resisting and shrinking back after stretching

Plus I accidentally used Kosher salt instead of a finer salt. If I had pre dissolved it in water I may have been fine but I had blended it with my dry ingredients so I think that also affected the elasticity of my dough.

I'll probably use a fine ground pink salt next time

And will take pictures of that.

I'm also perfecting my Neapolitan slap, but with the other factors I didn't get the round shape I wanted.

So I'm still perfecting but there are several videos on YouTube of more qualified people making beautiful pizzas

fisher23

Nice, it's not to hot....the hotter the better as you get a quicker sear.